Title: Bean and Corn Salad
Categories: None
Yield: 4 Servings

3/4 lb Green beans; trimmed
3 tb Cider vinegar
3 tb Olive oil
2 ts Honey Dijon mustard
3/4 ts Salt
1/4 ts Freshly ground pepper
1 cn (15 oz.) black beans;
-drained and rinsed
1 c Cooked fresh corn kernels;
-(or 1/2 10 oz. box frozen
-corn, thawed)
1 md Red onion; thinly sliced

Work Time: 15 minutes Total Time: 15 minutes

1. Cook green beans in boiling water until tender-crisp, 3 to 5 minutes.
Drain and rinse with cold water; drain.

2. Combine vinegar, oil, mustard, salt, and pepper in large bowl. Toss in
green beans, black beans, corn, and onion.

Posted to EAT-LF Digest by Katherine Rodman on Apr
12, 1998